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spring hill ranch's new mexico red enchilada sauce

a recipe by
Wiley P
Sierra Vista, AZ

New Mexico sauces! So much of the food of New Mexico is about the sauces. Here's a traditional red enchilada sauce, which really is just a basic red chile sauce with some herbs and spices added Before you slather this on your enchiladas, you'll want to note that as chiles ripen, they become spicier. Even the blandest of dried red chiles is no slouch when it comes to capsaicin. I would suggest that those who don't like (or are not used to) spicy heat stick with an equally delicious but substantially less spicy green enchilada sauce, which is usually much lower on the Scoville scale.

serves You should end up with a little less than 3 cups of sauce
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For spring hill ranch's new mexico red enchilada sauce

  • 4 c
    beef, chicken or pork broth, depending on what meat you are using in the enchiladas
  • 3 1/2 oz
    dried new mexico red chiles (about 15)*
  • *if you don't live in the southwest, dried new mexico red chiles are available in the latin foods section of many big city supermarkets, in southwestern specialty stores and online. these are the ripened and dried version of the famous new mexico
  • green chile, such as the new mexico #6, "big jim" or chimayo green chile. other dried red chiles such as the guajillo or ancho chiles are also used in new mexico sauces, but the flavor is different, the heat factor may be different and they may not
  • match as well with these herbs and spices.
  • 1/4 can
    minced yellow or white onion (about 1/4 medium onion)
  • 2 medium clove
    garlic, minced
  • 2 tsp
    dried mexican oregano flakes
  • 1/2 tsp
    ground cumin (freshly ground if available)

How To Make spring hill ranch's new mexico red enchilada sauce

  • 1
    In a medium saucepan over medium high heat, bring the broth to a simmer.
  • 2
    Meanwhile, remove the stems from the chiles and shake out the seeds. Place them in a medium-sized skillet, about 10" wide and 2 1/2" deep. Once the broth is hot, pour it into the chile skillet and place it over very low heat to allow the chiles to steep. Place a plate over the chiles to keep them submerged. Steep the chiles until they have softened and are quite pliable, about 20 minutes.
  • 3
    (This step will net between 3 and 4 cups of hot enchilada sauce, so if your blender is not large enough, do it in batches.) Place the softened chiles in a blender, packing them in snugly but not to pack very tightly. Pour in enough of the broth to come half way up the chiles. Add the onion, garlic, oregano and cumin. Blend on medium-high speed until the sauce is very smooth. If the sauce is too thick, add additional broth or some water.
  • 4
    If an ultra-smooth sauce is desired, in a fine-mesh strainer over a medium bowl, strain the sauce.

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